In the bowl of a food processor, process peanut butter cookies and peanuts (or pecans) until finely ground. Set aside. (You may have to do this batches if you have a smaller food processor)

In a large bowl, sift together powdered sugar, salt and cinnamon.

Stir peanut butter, honey and peanut butter whiskey into the powdered sugar mixture until completely incorporated.

Add cookie and nut mixture, then stir until it is uniform. Cover and refrigerate for 30 minutes.

In a small bowl, combine granulated sugar and cinnamon (see note!). Whisk to combine and set aside.

Using a small cookie scoop, portion whiskey balls and roll with your hands to smooth and shape. Toss in cinnamon sugar, a few at a time, to completely coat.

Set on baking sheet and refrigerate for 30 minutes before serving to allow sugar to adhere.